Creamy Chicken & Leek Fusilli
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Creamy Chicken & Leek Fusilli

Creamy Chicken & Leek Fusilli

with Baby Spinach & Parmesan

Once you realise how quickly you can make a creamy pasta sauce from scratch, you'll never use the jarred stuff again. In this weeknight winner, the herby chicken, tender spinach and 'al dente' pasta happily soak up the garlic and herb-laced sauce, which gets an extra boost of flavour from our signature Aussie spice blend.

Tags:
Kid Friendly

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Chicken Tenderloins

1

Leek

1 packet

Fusilli

1 sachet

Garlic & Herb Seasoning

1 packet

Light Cooking Cream

1 sachet

Aussie spice blend

1 packet

baby spinach leaves

1 packet

Parmesan Cheese

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)3822 kJ
Calories913 kcal
Fat39.9 g
of which saturates20.6 g
Carbohydrate77.8 g
of which sugars12 g
Dietary Fibre7.7 g
Protein58.3 g
Sodium1135 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Large Frying Pan

Instructions

1
1

• Bring a large saucepan of salted water to the boil. • Cut chicken tenderloins into 2cm chunks. • Thinly slice leek.

2
2

• Cook fusilli in the boiling water until 'al dente', 11 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain fusilli and return to saucepan.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

3
3

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken and leek, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add garlic & herb seasoning and Aussie spice blend and cook until fragrant, 1 minute. • Add light cooking cream, baby spinach leaves and cooked fusilli to the pan. Cook, stirring, until cream is warmed through (when no longer pink inside) and spinach is just wilted, 1-2 minutes. • Season with salt and pepper to taste. Remove pan from heat.

TIP: Add some reserved pasta water to the pan if the sauce looks too thick!

4
4

• Divide creamy chicken and leek fusilli between bowls. • Sprinkle with Parmesan cheese to serve. Enjoy!